Best Zucchini And Tomato Quiche Recipes

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CRUSTLESS ZUCCHINI AND TOMATO QUICHE



Crustless Zucchini and Tomato Quiche image

Make and share this Crustless Zucchini and Tomato Quiche recipe from Food.com.

Provided by Annette1

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups zucchini, sliced thin
1/2 cup onion, thin sliced
2 tablespoons olive oil
1 large tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
3 eggs, beaten
1 cup milk

Steps:

  • Sauté zucchini and onion until soft.
  • Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
  • Add salt and pepper, oregano, and then top with shredded cheese.
  • Combine eggs and milk pour on top.
  • Bake at 350°F for 45 minutes or until set.

Nutrition Facts : Calories 145.4, Fat 10.9, SaturatedFat 4.6, Cholesterol 97.3, Sodium 272.9, Carbohydrate 4.7, Fiber 0.8, Sugar 1.8, Protein 7.5

TOMATO, MUSHROOM, AND ZUCCHINI ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY



Tomato, Mushroom, And Zucchini Zucchini-Wrapped Quiche Recipe by Tasty image

Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, diced tomato, mushroom, milk, salt, pepper, crumbled feta cheese

Provided by Isabel Castillo

Categories     Breakfast

Time 30m

Yield 12 zucchini cups

Number Of Ingredients 9

nonstick cooking spray
2 medium zucchinis, plus 1/3 cup (50 grams) diced
6 large eggs
⅓ cup diced tomato
⅓ cup mushroom, diced
½ cup milk
salt, to taste
pepper, to taste
½ cup crumbled feta cheese

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
  • Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
  • Line the muffin cups with the zucchini strips.
  • In a large bowl, whisk together eggs, tomato, diced zucchini, mushroom, milk, salt, and pepper.
  • Add a bit of crumbled feta to each zucchini cup.
  • Divide the egg mixture evenly among the cups.
  • Bake for 18 minutes, until the edges are slightly browned.
  • Enjoy!

Nutrition Facts : Calories 97 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 2 grams

CORN AND ZUCCHINI CHEDDAR AND TOMATO QUICHE RECIPE



Corn and Zucchini Cheddar and Tomato Quiche Recipe image

A recipe for Corn and Zucchini Cheddar and Tomato Quiche : A cheddar cheese and tomato, corn and zucchini quiche that is so easy to make and a perfect light meal!

Provided by @MakeItYours

Number Of Ingredients 9

2 large zucchini, thinly sliced
1 cup corn
1 cup cheddar cheese, shredded
1 cup cherry or grape tomatoes, sliced in half
2 tablespoons basil, sliced or chopped (optional)
salt and pepper to taste
6 large eggs, lightly beaten
1/2 cup milk or cream
salt and pepper to taste

Steps:

  • Mix everything, pour into a 9 inch pie plate and bake in a preheated 375F/190C oven until lightly golden brown on top and set in the centre, about 25-30 minutes.

ZUCCHINI AND TOMATO QUICHE



Zucchini and Tomato Quiche image

Every year I find myself with more zucchini and tomatoes in my garden than I can possibly use. Fortunately, I discovered the perfect place for them in this quiche. Feel free to add in some of those other extra vegetables you may have on hand as well. Just follow the instructions for the egg mixture filling, then get crazy making vegetable selections of your own.

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 12

1 recipe Traditional Pastry Piecrust dough for a 9-inch single crust pie (page 5)
1/4 cup heavy cream (to glaze the crimped pie edges)
3 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
3/4 cup sliced onions
3/4 cup thinly sliced zucchini (approximately 1 medium zucchini)
1/4 cup thinly sliced red bell pepper (optional)
1/2 cup seeded and 1/2-inch cubed tomatoes
1 cup shredded Gruyère, provolone, or Swiss cheese (all work well, so choose your favorite!)
3 large eggs
1 1/2 cups half-and-half
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425°F.
  • To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
  • To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions, zucchini, and bell pepper, if using, and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions, zucchini, and bell pepper across the bottom of the pie shell.
  • Sprinkle the tomatoes over the vegetables. Evenly distribute the cheese of your choice over the tomatoes.
  • In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the vegetables, tomatoes, and cheese layers.
  • To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
  • Cooked Zucchini and Tomato Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

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